Add the rice until lightly browned.
Add bell pepper, if desired, and cook 5 minutes.
Add hot broth, salt, chili powder and diced tomatoes; bring to a low boil. Cover and cook 30 minutes.
Refrigerate.
Pour into greased muffin cups and bake 30 minutes at 350°.
For the sauce, add tomato juice, onion salt and chili powder to the pan you browned the meatballs in. Be sure to scrape up all the browned bits from the bototom. Simmer for 15 minutes.
Pour sauce over meatball. Bake at 350° for 1 hour.
For dressing, mix all ingredients well in a blender. Pour over salad.
NOTE: Only dress the greens you will be using and refrigerate the remaining dressing for later use. This will keep the lettuce from wilting.
Cook pasta according to package directions; drain.
Add pepper, carrots and onion to pasta.
Pour dressing over macaroni. Mix well. Chill overnight.
Stir in butter and season with salt and pepper. Put into a casserole dish and top with cheese. Broil until cheese has started to melt.
Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon cubes, pepper and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until meat is nearly tender.
Stir in potatoes, green beans, corn, carrots and celery. Return to boiling; reduce heat. Simmer, covered, about 30 more minutes or until meat and vegetables are tender.
Discard bay leaf and serve with biscuits.